Has anyone tried chocolate made with beans from Cupuacu or cacao grandiflora (instead of Theobroma)?

Domenico

Budapest, Hungary

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August 15, 2008 - 8:51 pm

Just the fruit itself (Theobroma grandiflorum) which is delicious. Interestingly its taste is quite different from cocoa fruit's. There is one Japanese corp., Asahi, who literally put their hands on all the rights of the use of the term cupulate and even the name cupuacu has been branded... They control the largest part of demand-you might also well know that large amounts of cupuacu beans are mostly exported to Japan.
But I would be delighted if you started to use cupuacu liquor, too. Plus it's also well into the wellness-health food market.

chocolatero

london

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August 18, 2008 - 10:46 am

i can definitively get it and process it
My worry is taste is very odd and customers may not like it
at all + butter behaves very differently from cocoa butter, much
softer so different mouthfeel and melting properties.